Cooking with Le
Petit Chef
Le petit chef Tom is also an artist. He anticipated my arrival well
before I set foot in France because he had plans for us to draw
together. We did a lot of that, even on an Ipad. But, it
wasn't until the very end of my stay that I learned Tom also liked to
cook. This cake was prepared for my last home cooked meal. We
had it topped with strawberries and yoghurt, but it would also be
incredible glazed with icing or drizzled with hot chocolate. Better
yet, have three pieces and try all the suggested variations.Chocolate,
Pear and Yogurt Cake
ala Mon Petit Chef Tom
ala Mon Petit Chef Tom
|
3 eggs
1 container plain yogurt
oil - 1 yogurt container
sugar - 2 yogurt containers
flour - 3 yoghurt containers
1/2 baking powder bag
|
a pinch or two of salt half a lemon 3 pears 100 grams chocolate (If you, .......aren't French, it's 1/2 cup) 1 cap of vanilla flavoring |
Okay, I've never thought of these first two steps in my recipes. However, Magalie wrote this for me. So, wash your hands and put on an apron to protect your clothing. (To be honest, I do wash my hands, but there is no chance the apron will actually happen.)
Crack your eggs, add a pinch or two of salt, and blend everything together. Then, add the yogurt, stir it up, and begin the cleansing process. The first thing you have to clean and dry is the yogurt cup. You're going to use it more with the recipe, so get it clean.
Whip the egg and yogurt mixture.
Carefully add the oil and blend again. Add the sugar and whip the
mixture one more time.
Squeeze the lemon, adding the juice to the mixture. Add in the flour, and one more time whip up the mixture. You don't want any lumps.
Peal the pears, dice them into small pieces, and then add them to the mixture. (If you don't like pears, you can substitute them with apples or pineapples.) Last of all, mix in the vanilla flavoring.
Now, you're ready for cooking.
Grease the cooking pan and lightly flour it. Preheat the oven to
400 degrees F ( or 200 degrees C ) and bake the cake for 45 minutes. To
test if it is done, stick a knife or toothpick into the cake. It
should come out clean.
If your cake is a mess when finished, you can always cover it with melted chocolate. That hides a multitude of mistakes.
And, there was one more step in Magalie and Tom's recipe that I've never thought to include before. When you are done with the baking, clean up your mess.
If your cake is a mess when finished, you can always cover it with melted chocolate. That hides a multitude of mistakes.
And, there was one more step in Magalie and Tom's recipe that I've never thought to include before. When you are done with the baking, clean up your mess.
